Recipe: Easy Peasy Potato Pancakes

If a hash brown and a pancake procreated, their offspring would take the form of a potato pancake. The ideal accompaniment to bacon, baked beans and eggs, we can guarantee that these will be your favourite new full English accompaniment. The best bit? You’ll never throw excess mash away again.


Leftover mash (however much you have)
About 250ml of milk
1 egg
1tbs melted butter or vegetable oil
120g all purpose flour
1tsp baking powder
Pinch salt
1tbs chopped chives, or seasoning of your choice
1tbs oil (extra)

  1. Blend your mash together with three quarters of your milk, your egg and your oil/butter. Whisk to combine.
  2. Sieve flour, baking powder and salt into the mix. Add chives. Gently stir to combine, stopping as soon as you can’t see any dry pockets of flour. Don’t worry if there are a few lumps. If the mixture seems too try, add extra milk. 
  3. Heat extra oil in a medium frying pan at a medium-high heat, then drop tablespoons of batter into the pan. Fry until bubbles pop on the surface of the pancake (this will take a minute or two), then flip your pancake and fry for a further minute.
  4. Serve your pancakes with your choice of breakfast fare. 
Rachel Ramsay
Content Manager